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Andrea’s Chicken, Kale & Pumpkin Pasta with Sage-Garlic Butter Sauce

Eating healthily doesn’t mean you have to compromise on taste. Andrea from The Petite Cook used Bertolli with Butter and rustic Mediterranean ingredients to create a classic Italian and low-calorie pasta. Treat yourself to her easy Chicken, Kale and Pumpkin Pasta recipe with Sage-Garlic butter sauce tonight – you might just have found your new favourite Italian pasta dish.
  • 25 minutes
  • Prep time15 minutes
  • 4 portions
recipe image Andrea’s Chicken, Kale & Pumpkin Pasta with Sage-Garlic Butter Sauce


  • 350 g short pasta (tortiglioni,penne,farfalle)
  • 250 g finely diced peeled and seeded pumpkin
  • 1 medium shallot thinly sliced
  • 1 tsp dried chilli flakes (optional)
  • 2 sprigs of thyme teared
  • 1 tbsp finely chopped garlic
  • 6 thinly sliced sage leaves
  • 100 ml vegetable stock
  • 3 tbsp Bertolli with butter
  • 150 g chicken breast fillets finely sliced
  • 150 g kale leaves roughly chopped
  • 1 tbsp toasted pine nuts (optional)
  • 4 tbsp freshly grated Parmesan
  • salt
  • pepper

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Bring a large pot of water to a boil, then cook the pasta “al dente”.
  2. Meanwhile, heat a large skillet over medium heat. Add 1 tbsp Bertolli with Butter, followed by shallot, pumpkin, thyme, sage, garlic and chilli flakes. Stir to combined and cook for 5 min.
  3. Pour in the stock and continue to cook until the pumpkin begins to soften, about 5 min.
  4. Fold in the chicken, followed by the kale and continue to cook a further 5 min, then season to taste.
  5. Toss the pasta into the pan with the chicken & vegetables, stir in the remaining 2 tbsp of Bertolli with Butter for an extra silky final touch to the pasta.
  6. Remove from the heat, sprinkle with toasted pine nuts if using. Serve immediately with freshly grated Parmigiano and pepper on top.